Name: Eggnog Cream Puffs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: French-inspired
Ingredients: 1/2 cup unsalted butter; 1 cup water; 1 cup all-purpose flour; 4 large eggs; 1/4 teaspoon salt; 2 cups whole milk; 4 large egg yolks; 1/2 cup granulated sugar; 3 tablespoons cornstarch; 1/2 teaspoon ground nutmeg; 1 teaspoon vanilla extract; 1/2 cup heavy cream

If you’re looking for a festive treat that combines a crisp, airy shell with a luscious, holiday-spiced filling, these Eggnog Cream Puffs are calling your name. Light as air and filled with the silky richness of eggnog pastry cream, they make a perfect dessert for winter gatherings or cozy evenings by the fire.

Imagine the classic French choux pastry, piped into little domes, baked until golden, then split open and filled with the dreamiest eggnog cream. The nutmeg and vanilla flavors bring out the nostalgic joy of the season in every bite, making these puffs irresistible to both kids and adults alike.

What Kind of Pastry Dough Should I Use?

The secret to these airy delights is the choux pastry (pâte à choux). Unlike traditional doughs, choux is cooked on the stovetop before baking. It puffs up beautifully in the oven, leaving a hollow center that’s just waiting to be filled. It might sound fancy, but once you try it, you’ll see how fun and doable it really is.

Ingredients for the Eggnog Cream Puffs

Unsalted Butter – Essential for giving richness and helping the choux dough hold its shape.

Water – Hydrates the flour and helps with steam to create that puffed structure.

All-Purpose Flour – Gives the dough structure and strength.

Eggs – Vital for rising and creating that beautiful golden crust.

Salt – Just a pinch to balance and enhance the overall flavor.

Whole Milk – The base for our eggnog pastry cream.

Egg Yolks – Adds richness and creaminess to the filling.

Granulated Sugar – Sweetens the pastry cream just right.

Cornstarch – Helps thicken the eggnog filling to a smooth, creamy consistency.

Nutmeg – Adds that warm, cozy holiday flavor.

Vanilla Extract – Rounds out the eggnog flavor perfectly.

Heavy Cream – Whipped and folded into the pastry cream for a light, dreamy texture.

How To Make the Eggnog Cream Puffs

Step 1: Make the Choux Pastry

In a saucepan over medium heat, combine water, unsalted butter, and a pinch of salt. Bring it to a boil, then remove from the heat and stir in the all-purpose flour all at once. Stir vigorously until the dough pulls away from the sides of the pan and forms a ball. Return to the heat and cook for another minute to dry it out slightly. Transfer to a mixing bowl and let cool for 5 minutes.

Step 2: Incorporate the Eggs

Add eggs one at a time, beating well after each addition. The dough should be smooth, shiny, and just thick enough to hold its shape when piped.

Step 3: Pipe and Bake

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pipe the dough into small mounds, spacing them apart. Wet your finger and gently press down any peaks. Bake for 20-25 minutes or until puffed and deeply golden. Do not open the oven door during baking!

Step 4: Prepare the Eggnog Cream Filling

While the puffs cool, make the filling. In a saucepan, heat whole milk and nutmeg until just steaming. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour the hot milk into the yolk mixture, whisking constantly to temper. Return everything to the pan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla extract, and let cool.

Step 5: Fold in Whipped Cream

Whip heavy cream until stiff peaks form. Once the eggnog pastry cream is cooled, gently fold in the whipped cream to make it extra light and luscious.

Step 6: Fill the Puffs

Cut the cream puffs in half horizontally. Pipe or spoon the eggnog cream filling into the bottom half and cap with the top. Dust with powdered sugar if desired and serve immediately or refrigerate until ready to enjoy.

How to Serve and Store Eggnog Cream Puffs

Serve these cream puffs chilled or at a cool room temperature for the best texture and flavor. They make an elegant addition to any dessert table and are especially perfect for holiday parties, brunch spreads, or winter-themed gatherings.

To store, place the filled cream puffs in an airtight container in the refrigerator. They are best enjoyed within 1 to 2 days, as the pastry can begin to soften from the cream. If you’d like to make them ahead, bake the shells and freeze them (unfilled) for up to a month. Simply thaw, fill, and serve.

Frequently Asked Questions

How far in advance can I make these?

You can make the choux pastry shells up to 2 days in advance. Store them in an airtight container or freeze for longer. Fill them the day you plan to serve for the freshest texture.

Can I use store-bought eggnog in the filling?

Yes! You can substitute part of the milk in the pastry cream with store-bought eggnog for a stronger holiday flavor. Just reduce the sugar slightly to balance the sweetness.

What if my choux pastry doesn’t puff?

This usually happens if the dough is too wet or if the oven temperature wasn’t high enough. Make sure to fully cook the dough on the stovetop and don’t open the oven door while baking.

Can I add alcohol to the filling?

Definitely! A splash of rum, bourbon, or brandy will give the eggnog cream an adult twist. Add it at the same time as the vanilla extract.

How do I get that perfect swirl of cream inside?

Use a piping bag with a star tip to pipe the filling into the puffs. It not only looks beautiful but gives you even distribution of cream.

Can I freeze filled cream puffs?

Technically, yes, but the texture may suffer. It’s better to freeze the shells and fill them fresh for best results.

Want More Holiday Dessert Ideas?

If you love these Eggnog Cream Puffs, you’ll probably enjoy these other cozy and creative favorites:

Strawberry Cheesecake Donut Holes for a fruity, creamy bite-sized treat.
Whipped Shortbread Cookies that melt in your mouth and pair perfectly with warm drinks.
Cotton Candy Cookies if you want a pop of whimsy and color.
Maraschino Cherry Chocolate Chip Cookies that bring a bright cherry twist to a classic.
Strawberry Cheesecake Banana Pudding for a no-bake layered dessert that wows.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how yours turned out. Did you go full traditional with nutmeg or sneak in a bit of rum? Did you pipe a swirl or go rustic with a spoon?

I love seeing all your holiday baking twists. Share your tips or ask away—let’s make this the coziest baking season yet.

Eggnog Cream Puffs

Author: Nina Johnson
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 15–18 cream puffs 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired, Holiday

Print Recipe

Description

These Eggnog Cream Puffs are light and crisp choux pastry shells filled with a dreamy eggnog-infused cream. Perfect for holiday gatherings, they combine nostalgic flavor with show-stopping presentation. Serve them chilled for the ultimate festive dessert.

Instructions

1. In a medium saucepan, combine 1/2 cup butter, 1 cup water, and 1/4 teaspoon salt over medium heat. Bring to a boil.

2. Remove from heat and quickly stir in 1 cup flour. Return to heat and stir vigorously until a smooth dough forms and pulls away from the sides, about 1 minute.

3. Transfer the dough to a bowl and cool for 5 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next.

4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

5. Pipe or spoon dough into 1.5-inch mounds, spacing them apart. Smooth any peaks with a wet fingertip.

6. Bake for 20–25 minutes until puffed and golden. Don’t open the oven door while baking.

7. For the filling, heat 2 cups milk and 1/2 teaspoon nutmeg in a saucepan until steaming.

8. In a bowl, whisk together 4 egg yolks, 1/2 cup sugar, and 3 tablespoons cornstarch until pale.

9. Slowly pour the hot milk into the yolk mixture while whisking. Return everything to the saucepan and cook until thickened.

10. Remove from heat, stir in 1 teaspoon vanilla extract, and cool completely.

11. Whip 1/2 cup heavy cream to stiff peaks, then fold it into the cooled custard.

12. Cut puffs in half, fill the bottoms with eggnog cream, and replace tops. Dust with powdered sugar before serving if desired.